This is one of those recipes that is so easy to make, I keep all of the ingredients in my freezer "just in case". Just in case we have company and I forgot to buy desert, or just in case I need something quick and easy for the potluck, or just in case I have a really sweet tooth and want something delightfully fresh!
Needed:
9x9 baking dish
Electric hand beater
1 Thawed pound cake
1 Jar Raspberry Jam/Preserves
1 cup Heavy Whipping Cream
2 tsps Vanilla extract
2 Tbsp Sugar
Lemon zest
Directions:
1. Slice pound cake into one inch slices and set aside.
2. Whip your whipping cream, vanilla, sugar and lemon zest till thick, about 5 minutes. Start on a low setting and as your mixture gets thicker you can whip it at a faster setting. You will know the whipping cream is done when you can form soft peaks with it and the tips of these peaks "bend over". Set aside. If your whipping cream seperates, you've gone too far-but congratulations, you've made butter! Though butter won't do for this recipe, so you will have to throw it out and start over.
3. Layer the bottom of your baking dish with your pound cake slices. Then smear a layer of your raspberry jam across the tops of your pound cake. Scoop out a nice helping of your whipping cream and-you guessed it- coat it across the top of your raspberry pound cake slices! Repeat this once more, or untill you've used all of your ingredients.
4. Chill for about ten to fifteen minutes in the fridge then serve!
Enjoy!
Love,
Queen of the Kitchen
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